To a large Ziploc bag add buttermilk, salt, and sugar. Gently mix well. Add the chicken pieces. Refrigerate for 2- 4 hours.*See notes. Line a rimmed baking sheet with foil or parchment paper.
Remove the chicken from the brine. Pour the brine down the drain. Pat the chicken dry then place the chicken on a parchment or foil-lined baking sheet.
To a large brown bag or Ziploc add ½ tsp of pepper to the flour and the rest (except for the salt) of the flour ingredients. Mix the flour and seasonings together. Season the chicken with the salt.
To a bowl, add 3 eggs and whisk. Add the chicken pieces to the flour and shake the bag to coat the chicken. Remove the chicken and place it the chicken into the egg mixture then flip the chicken to coat the other side in the egg mixture.
Place the chicken back into the flour and shake to coat again then place it on the parchment lined bake tray. Let the chicken sit to absorb the flour for 10-15 minutes.
To a Dutch oven over medium-high heat add the oil. The oil is ready once the temperature reaches 300 F. Use a thermometer to maintain and track the temp. Add the chicken pieces to the dutch oven but do not overcrowd it. Flip the chicken a couple times as it cooks. Fry the chicken for 12-15 minutes or until golden brown and the temperature of the fried chicken reaches 165 F. Fyi, smaller pieces of chicken will cook faster.
To keep the fried chicken crunchy and crisp, drain the chicken over a wire rack set over a rimmed baking sheet for about 10 minutes. To prevent soggy chicken, do not drain on paper towels.